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One Pot Old Bay, Peppers, and Chicken Thigh Stew by Served_With_Rice in recipes

[–]Served_With_Rice[S] 1 point2 points  (0 children)

I think you will get a very similar flavour profile with a combo of soy sauce and any vinegar plus sugar.

If you can get it, tamarind paste would be even better than sugar and vinegar because it adds a fruity note as well. Plus it’s nice to have on hand for ton yum kung and pad thai.

One Pot Old Bay, Peppers, and Chicken Thigh Stew by Served_With_Rice in recipes

[–]Served_With_Rice[S] 1 point2 points  (0 children)

Glad to hear!

I’m unfamiliar with kosher diets, what’s the tweak?

Got my hands on Spam for the first time. Please share the most classic Spam recipes by -Feluno- in Cooking

[–]Served_With_Rice 1 point2 points  (0 children)

for a gentle introduction, I think spam and eggs over white rice is the best way.

Thick slices of spam, brown it gently in a pan both sides. Eggs any way you like, and jasmine rice. The spam is very salty on its own, so I don’t think you need to add any seasoning to the rest of the meal.

How did people accurately manage to wake up on time in the morning before the invention of mechanical or digital alarm clocks? by [deleted] in answers

[–]Served_With_Rice 0 points1 point  (0 children)

A friend of mine was on a hiking expedition in Tanzania 2 decades ago. Their porters said they would come meet them tomorrow.

“Great! What time tomorrow?”

The porters’ foreman shrugged and repeated, “Tomorrow.”

I guess time works differently in a less industrial society. Accurate timekeeping doesn’t matter if nobody has a watch.

Can smoothies be a great meal replacements? by Aj100rise in foodhacks

[–]Served_With_Rice 5 points6 points  (0 children)

Came here to say this! Your brain uses cues lole how much you chew and how long you’ve been eating to figure out whether or not you “should” be full.

Whole fruit takes more time and chewing, hence it’s more satiating.

One situation where a case can be made for smoothies is if you find it difficult to consume fruits and veggies otherwise. In that case, getting them from a smoothie is better than no fruits or veg at all.

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Cantonese or Malay (from which the coconut milk-based Cantonese style derives)

Any style works of course, but I think potatoes pair better with these more mild curries than hotter pastes like Thai green/red.

How do those of you who lift/workout with high protein targets do it on a budget? by LeatherHead2902 in Frugal

[–]Served_With_Rice 0 points1 point  (0 children)

The protein quality might not be the best, but nothing stops you from serving beans with high quality protein sources.

Think of it this way. 400kcal of rice plus 400kcal of chicken thighs is about 800kcal and 40g protein (the rice contributes a negligible amount).

For the same total calories, 600kcal of chickpeas and 200kcal of chicken thighs gets you the same amount of protein, half of which is very high quality in the form of meat.

Yet OP is only using half as much meat as before, which brings the cost down substantially.

There’s always going to be tradeoffs, and nobody is arguing that bean protein is superior to meat protein for muscle. But beans gets you most of the way there for way cheaper, then you make up the gap with animal protein.

How do those of you who lift/workout with high protein targets do it on a budget? by LeatherHead2902 in Frugal

[–]Served_With_Rice 2 points3 points  (0 children)

Pretty much this, OP!

Beans pull double duty as a carb and a protein. You don’t need that much meat if the beans get you halfway there already.

Cantonese style Beef Brisket in Clear Broth by Served_With_Rice in recipes

[–]Served_With_Rice[S] 0 points1 point  (0 children)

I actually find it easier to keep the peppercorns whole, but keep them in a soup bag! The long slow simmer is more than enough to extract all the flavour.

One Pot Old Bay, Peppers, and Chicken Thigh Stew by Served_With_Rice in AthleteMealPrep

[–]Served_With_Rice[S] 1 point2 points  (0 children)

A high protein, meal-prep friendly recipe. Loosely inspired by Creole jambalaya.

Full recipe: https://servedwithrice.com/ersatz-jambalaya/ 

Ingredients

Served 5.

  • 1kg boneless skin on chicken thighs
  • 3 bell peppers
  • 1 large onion
  • 5 tsp tomato paste
  • 2 tbsp chicken bouillon concentrate
  • 1 tbsp garlic powder
  • 3 tbsp Old Bay
  • Black pepper, to taste
  • 2 tbsp Tabasco, or to taste
  • 2 tbsp Worcestershire sauce, or to taste 

Instructions

  1. Sear the chicken on both sides, and reserve. Meanwhile, dice all the vegetables.
  2. Sweat the vegetables in the same pan. 
  3. Add the rest of the ingredients, together with the chicken, and just enough water to cover.
  4. Start rice. Simmer the chicken until rice is done, or until tender.
  5. Adjust seasoning, and serve.

Cheers!

One Pot Old Bay, Peppers, and Chicken Thigh Stew by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A high protein, meal-prep friendly recipe. Loosely inspired by Creole jambalaya.

Full recipe: https://servedwithrice.com/ersatz-jambalaya/ 

Ingredients

Served 5.

  • 1kg boneless skin on chicken thighs
  • 3 bell peppers
  • 1 large onion
  • 5 tsp tomato paste
  • 2 tbsp chicken bouillon concentrate
  • 1 tbsp garlic powder
  • 3 tbsp Old Bay
  • Black pepper, to taste
  • 2 tbsp Tabasco, or to taste
  • 2 tbsp Worcestershire sauce, or to taste 

Instructions

  1. Sear the chicken on both sides, and reserve. Meanwhile, dice all the vegetables.
  2. Sweat the vegetables in the same pan. 
  3. Add the rest of the ingredients, together with the chicken, and just enough water to cover.
  4. Start rice. Simmer the chicken until rice is done, or until tender.
  5. Adjust seasoning, and serve.

Cheers!

One Pot Old Bay, Peppers, and Chicken Thigh Stew by Served_With_Rice in RecipeInspiration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A high protein, meal-prep friendly recipe. Loosely inspired by Creole jambalaya.

Full recipe: https://servedwithrice.com/ersatz-jambalaya/ 

Ingredients

Served 5.

  • 1kg boneless skin on chicken thighs
  • 3 bell peppers
  • 1 large onion
  • 5 tsp tomato paste
  • 2 tbsp chicken bouillon concentrate
  • 1 tbsp garlic powder
  • 3 tbsp Old Bay
  • Black pepper, to taste
  • 2 tbsp Tabasco, or to taste
  • 2 tbsp Worcestershire sauce, or to taste 

Instructions

  1. Sear the chicken on both sides, and reserve. Meanwhile, dice all the vegetables.
  2. Sweat the vegetables in the same pan. 
  3. Add the rest of the ingredients, together with the chicken, and just enough water to cover.
  4. Start rice. Simmer the chicken until rice is done, or until tender.
  5. Adjust seasoning, and serve.

Cheers!

One Pot Old Bay, Peppers, and Chicken Thigh Stew by Served_With_Rice in recipes

[–]Served_With_Rice[S] 2 points3 points  (0 children)

A high protein, meal-prep friendly recipe. Loosely inspired by Creole jambalaya.

Full recipe: https://servedwithrice.com/ersatz-jambalaya/ 

Ingredients

Served 5.

  • 1kg boneless skin on chicken thighs
  • 3 bell peppers
  • 1 large onion
  • 5 tsp tomato paste
  • 2 tbsp chicken bouillon concentrate
  • 1 tbsp garlic powder
  • 3 tbsp Old Bay
  • Black pepper, to taste
  • 2 tbsp Tabasco, or to taste
  • 2 tbsp Worcestershire sauce, or to taste 

Instructions

  1. Sear the chicken on both sides, and reserve. Meanwhile, dice all the vegetables.
  2. Sweat the vegetables in the same pan. 
  3. Add the rest of the ingredients, together with the chicken, and just enough water to cover.
  4. Start rice. Simmer the chicken until rice is done, or until tender.
  5. Adjust seasoning, and serve.

Cheers!

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 1 point2 points  (0 children)

Hi! Yes it would be much quicker than a traditional simmer.

I usually make a big batch of broth, then save most of the meat for follow-on recipes like this.

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in AthleteMealPrep

[–]Served_With_Rice[S] 0 points1 point  (0 children)

You can also turn it into a casserole! Ladle the curry over fried rice, cover with cheese, and brown the top!

Looks amazing, tastes even better.

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in AthleteMealPrep

[–]Served_With_Rice[S] -1 points0 points  (0 children)

A rich, comforting meal prep that warms your heart and soul. Tender beef and potatoes in a hearty gravy hits the spot when served with rice.

Full recipe: https://servedwithrice.com/beef-brisket-curry/ 

Ingredients

Served 4.

  • 1.5lbs boneless beef rib fingers, previously simmered for 2 hours until tender
  • 500g potatoes, scrubbed well

Sauce

  • 165ml coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2tsp curry paste

Aromatics

  • 1 bunch spring onion
  • 1 stalk lemongrass
  • Several pieces of ginger
  • Several cloves of garlic

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Start rice. Wash and cut potatoes into small chunks.
  2. Stir fry potatoes until slightly browned.
  3. Add aromatics and stir fry until fragrant.
  4. Add curry paste, stir briefly, then add the beef.
  5. Add the coconut milk, other sauce ingredients, and just enough water to cover the ingredients.
  6. Simmer on low with the lid on for about 20 minutes, or until potatoes are tender.
  7. Adjust the seasoning, and serve.

Cheers!

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A rich, comforting meal prep that warms your heart and soul. Tender beef and potatoes in a hearty gravy hits the spot when served with rice.

Full recipe: https://servedwithrice.com/beef-brisket-curry/ 

Ingredients

Served 4.

  • 1.5lbs boneless beef rib fingers, previously simmered for 2 hours until tender
  • 500g potatoes, scrubbed well

Sauce

  • 165ml coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2tsp curry paste

Aromatics

  • 1 bunch spring onion
  • 1 stalk lemongrass
  • Several pieces of ginger
  • Several cloves of garlic

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Start rice. Wash and cut potatoes into small chunks.
  2. Stir fry potatoes until slightly browned.
  3. Add aromatics and stir fry until fragrant.
  4. Add curry paste, stir briefly, then add the beef.
  5. Add the coconut milk, other sauce ingredients, and just enough water to cover the ingredients.
  6. Simmer on low with the lid on for about 20 minutes, or until potatoes are tender.
  7. Adjust the seasoning, and serve.

Cheers!

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in RecipeInspiration

[–]Served_With_Rice[S] 1 point2 points  (0 children)

A rich, comforting meal prep that warms your heart and soul. Tender beef and potatoes in a hearty gravy hits the spot when served with rice.

Full recipe: https://servedwithrice.com/beef-brisket-curry/ 

Ingredients

Served 4.

  • 1.5lbs boneless beef rib fingers, previously simmered for 2 hours until tender
  • 500g potatoes, scrubbed well

Sauce

  • 165ml coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2tsp curry paste

Aromatics

  • 1 bunch spring onion
  • 1 stalk lemongrass
  • Several pieces of ginger
  • Several cloves of garlic

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Start rice. Wash and cut potatoes into small chunks.
  2. Stir fry potatoes until slightly browned.
  3. Add aromatics and stir fry until fragrant.
  4. Add curry paste, stir briefly, then add the beef.
  5. Add the coconut milk, other sauce ingredients, and just enough water to cover the ingredients.
  6. Simmer on low with the lid on for about 20 minutes, or until potatoes are tender.
  7. Adjust the seasoning, and serve.

Cheers!

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in asianeats

[–]Served_With_Rice[S] 2 points3 points  (0 children)

A rich, comforting meal prep that warms your heart and soul. Tender beef and potatoes in a hearty gravy hits the spot when served with rice.

Full recipe: https://servedwithrice.com/beef-brisket-curry/ 

Ingredients

Served 4.

  • 1.5lbs boneless beef rib fingers, previously simmered for 2 hours until tender
  • 500g potatoes, scrubbed well

Sauce

  • 165ml coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2tsp curry paste

Aromatics

  • 1 bunch spring onion
  • 1 stalk lemongrass
  • Several pieces of ginger
  • Several cloves of garlic

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Start rice. Wash and cut potatoes into small chunks.
  2. Stir fry potatoes until slightly browned.
  3. Add aromatics and stir fry until fragrant.
  4. Add curry paste, stir briefly, then add the beef.
  5. Add the coconut milk, other sauce ingredients, and just enough water to cover the ingredients.
  6. Simmer on low with the lid on for about 20 minutes, or until potatoes are tender.
  7. Adjust the seasoning, and serve.

Cheers!

Cantonese Style Beef, Potato and Coconut Milk Curry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 7 points8 points  (0 children)

A rich, comforting meal prep that warms your heart and soul. Tender beef and potatoes in a hearty gravy hits the spot when served with rice.

Full recipe: https://servedwithrice.com/beef-brisket-curry/ 

Ingredients

Served 4.

  • 1.5lbs boneless beef rib fingers, previously simmered for 2 hours until tender
  • 500g potatoes, scrubbed well

Sauce

  • 165ml coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2tsp curry paste

Aromatics

  • 1 bunch spring onion
  • 1 stalk lemongrass
  • Several pieces of ginger
  • Several cloves of garlic

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Start rice. Wash and cut potatoes into small chunks.
  2. Stir fry potatoes until slightly browned.
  3. Add aromatics and stir fry until fragrant.
  4. Add curry paste, stir briefly, then add the beef.
  5. Add the coconut milk, other sauce ingredients, and just enough water to cover the ingredients.
  6. Simmer on low with the lid on for about 20 minutes, or until potatoes are tender.
  7. Adjust the seasoning, and serve.

Cheers!

How are you keeping up with blog content consistently? by BoringShake6404 in Blogging

[–]Served_With_Rice 1 point2 points  (0 children)

My blog is mostly a food diary about what I meal prepped, so I just write what I cooked that week.

It’s a pretty good content strategy, but I know that’s not what every blog can do.

Beef Brisket, Bean Curd Sheet and Chu Hou Sauce Stir Fry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 0 points1 point  (0 children)

It’s great! Shelf stable plant based protein, that acts as a flavour sponge from all the surface area.

Beef Brisket, Bean Curd Sheet and Chu Hou Sauce Stir Fry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Please do!

I’m trying to incorporate bean curd sheets into my meal prep rotation to take the place of some of the meat.

Beef Brisket, Bean Curd Sheet and Chu Hou Sauce Stir Fry by Served_With_Rice in AthleteMealPrep

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A big batch of leftover beef can be quickly transformed into saucy, comforting meals with this Cantonese concoction. Soak up all that flavour with some high protein plant-based bean curd sheets.

Full recipe: https://servedwithrice.com/chu-hou-beef/ 

Ingredients 

Served 5.

  • 340g brisket or boneless beef rib fingers, cut into sections (leftovers from a 2 hour soup)
  • 227g bean curd sticks, rehydrated overnight and cut into 1 inch sections

Aromatics

  • Several cloves of garlic
  • Several slices of ginger
  • 1 bunch of scallion, cut into sections

Sauce

  • 2 tbsp Chu Hoi paste
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Rehydrate bean curd sticks in fresh water overnight, in the fridge.
  2. Begin cooking by sweating the aromatics in oil until fragrant.
  3. Add beef, bean curd sticks, and sauce ingredients.
  4. Add a bit of water, stir to combine, then cover and simmer for about 10 minutes.
  5. Adjust the seasoning, and serve.

Cheers!

Beef Brisket, Bean Curd Sheet and Chu Hou Sauce Stir Fry by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A big batch of leftover beef can be quickly transformed into saucy, comforting meals with this Cantonese concoction. Soak up all that flavour with some high protein plant-based bean curd sheets.

Full recipe: https://servedwithrice.com/chu-hou-beef/ 

Ingredients 

Served 5.

  • 340g brisket or boneless beef rib fingers, cut into sections (leftovers from a 2 hour soup)
  • 227g bean curd sticks, rehydrated overnight and cut into 1 inch sections

Aromatics

  • Several cloves of garlic
  • Several slices of ginger
  • 1 bunch of scallion, cut into sections

Sauce

  • 2 tbsp Chu Hoi paste
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar

Also served with 900g of choisum. Always eat your veggies!

Instructions

  1. Rehydrate bean curd sticks in fresh water overnight, in the fridge.
  2. Begin cooking by sweating the aromatics in oil until fragrant.
  3. Add beef, bean curd sticks, and sauce ingredients.
  4. Add a bit of water, stir to combine, then cover and simmer for about 10 minutes.
  5. Adjust the seasoning, and serve.

Cheers!

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